Afelia (Pork with Red Wine and Spices)

Make a marinade from the cinnamon, coriander seeds, salt and pepper and wine and pour over the pork. Refrigerate the meat in the marinade for at least 4 hours but preferably overnight. Once marinated, put the marinade sauce aside. Heat the oil in a heavy pan and brown the diced and marinated meat, a few pieces at a time until nicely browned. Add more oil if necessary. Wipe any excess oil and return the meat to the pan, with the marinade and enough cold water to just about cover the meat. Bring to a boil, then cover the pan, reduce the heat, and cook the meat gently for about 30 mins or until tender. Most of the liquid should have evaporated to leave a thick sauce. If not, continue to cook uncovered until the excess liquid is gone.
Serve with a side of bulgur pilaf and yoghurt. To prepare the pilaf, heat 2 tbsp. olive oil and sauté one crumbled nest of vermicelli until almost browned. Add 1 cup of coarse bulgur and mix. Season with salt and freshly ground black pepper. Add 2 cups of chicken or vegetable stock and mix. Bring to a boil and turn off the heat. Cover the pot and set aside until the water has been absorbed (about 10 mins).